Egg Crepe Cone

Instructions

1. Prepare vegetables. Peel sweet potato and slice into thin strips, rub with 1 tbsp. olive oil and lay on sheet pan, season with salt and bake at 400° F for 8 to 10 minutes or until cooked through; set aside.
2. Rub asparagus with 1 tbsp. olive oil and salt; roast on sheet pan at 400° F until just starts to soften, set aside.
3. Over gas flame on stove, burn outside of red pepper. Once black, wrap with plastic wrap and put into container, let sit for two minutes. Then remove and rub off burnt skin, remove any seeds, cut into long strips, set aside.
4. To make egg crepes for cones, whisk eggs until smooth and warm a 10-inch, nonstick pan with olive oil. Put enough egg (equal to two eggs per crepe) into the pan to cover the bottom lightly. Pick pan up off heat and rotate to move eggs all around the pan, allowing to cook gently on one side only. When eggs are set, slide crepes on to baking sheet cooked side down, repeat until all six are done.
5. In a small bowl, add goat cheese, thyme, rosemary and fennel seed; mix together until combined.
6. In a sauté pan, heat remaining olive oil and gently sauté garlic until soft but not brown. Then add spinach and cook just until spinach has wilted; season with salt, set aside.
7. To assemble, warm all ingredients and put six crepes in front of you. Imagine each one has a large V in the middle of the crepe, this is where you will stack your vegetables. Start with a few slices of sweet potato in each crepe, followed by some strips of red pepper, then three asparagus spears, next some spinach, two sun-dried tomatoes per cone, and last one-sixth of the goat cheese mix.
8. Then starting from the left side, roll vegetables up in crepe in a cone shape with vegetables sticking out the top of the cone. Cut parchment paper circles to wrap around your egg cones and put into wire stand or another stand.